Cut chicken into 1 inch chunks. Brown lightly in a medium-high skillet.

Add broth, salsa verde, cumin, and white chili beans. Stir until mixed well.

Bring mixture to a slow boil. Reduce heat, and add corn starch (best to mix with a drop of water first so it doesn't clump).

Simmer on low 5-10 minutes until the chili starts to thicken.

Eat as is or top with dried cilantro, cheese, sour cream, and/or green onions.